Parentage of the grape: Muscat has the distinction of being the world’s oldest grape. It was likely born and first vinified in Greece and had a wide dissemination from there.

History of the grape: From Greece, Muscat was brought into Crimea in the Soviet Union where it was spread into what is now modern day Eastern Europe. The Egyptians (probably via the Romans) used it to trade with South Africa. The Romans spread it throughout the rest of Europe. The part of the world where its origin is debatable is Australia. The first Australian Read more »

Parentage of the grape: Muscat has the distinction of being the world’s oldest grape. It was likely born and first vinified in Greece and had a wide dissemination from there.

History of the grape: From Greece, Muscat was brought into Crimea in the Soviet Union where it was spread into what is now modern day Eastern Europe. The Egyptians (probably via the Romans) used it to trade with South Africa. The Romans spread it throughout the rest of Europe. The part of the world where its origin is debatable is Australia. The first Australian Muscat could have come in either through South Africa or with the first European vine plantings in the 1800s. The Americas grew Muscat starting with the first European settlers.

At first the obvious choice for this sandwich seemed to be cream cheese or mascarpone, but after tasting the tang from fromage blanc the answer was clear: The sweetness from the cinnamon raisin bre... Read more »

These indulgent sandwiches make for a glamorous dorm-style breakfast.
What to buy:
We used bitter orange marmalade (Marmellata di Arance Amare) by San Giuliano. It’s available at A.G. Ferrari .... Read more »

A simple compound butter. Add a pat to a freshly roasted chicken or a radish and ham sandwich, or simply spread it on a baguette.
This recipe was featured as part of our Sandwich Spreads photo g... Read more »

Thick grilled slices of lime-infused pound cake are a great way to end a summer barbecue. Top the warm cake with homemade Raspberry-Kirsch Sorbet and toasted coconut, and get ready to bask in a flo... Read more »

My admiration for Murrieta’s Well and their winemaker, Robbie Meyer, is no secret. I’m so glad that The Whip and The Spur are available at retail shops across the country, giving folks ample opportunity to experience these wines first-hand. The grape b...

Bigger is better in Japan's burgeoning wine industry.
Chateau Mercian, a winery under the umbrella of brewing behemoth Kirin, recently purchased 20 hectares to add to its 21.5 hectares of planted vineyards. The winery is a Japanese original in an indu...

Cold, snow, leaves changing color, New York City, Martha's Vineyard....most of you out there might think there's just a lot of preppy talk going on up here in New England. What many people don't know is that Connecticut, despite it's continually changi...

Wine in a can is a topic getting a lot of discussion lately. Purists says that the aluminum canister can’t possibly be good for wine, that metal flavors will seep into the wine and that the form factor ruins the experience. And taking a glance at some ...

It’s a while since I went around wineries in a bikini. Actually, I think the Sitges Mostra de Vins might be a first. To roll just 100m from the surf’s edge, throw on a kaftan and visit some of the best producers in the Penedes region has to make the Si...

Liver what? It’s that great wine region you’ve never heard of. Less than an hour from San Francisco. A growing wine scene based on a century and a half of history. Great climate, friendly people, tasting rooms that are not filled to capacity with peopl...

In a country known for its white wines, one New Zealand college is trying to grow against the grain.
A team of professors and students from Nelson Marlborough Institute of Technology (NMIT) are in the first round of harvesting several new cold-weathe...

Pale yellow, lots of fruits such as pear, banana, lime. Fresh acidic entrance that jumps on your palette with smoother silkier short finish. More body than you would expect for a young wine, surely due to complex blend of grape varieties.
Ideal to ...

Stephen, any comments on the Aussie wines and their prices towards the top of this list? Clos du Rouge Gorge, young vines, in the Roussilon A Connoisseur's Cellar, Part 10 of 8: some fine bits towards the endWe might get another round, but after today there will be a break for at least a little while from this relentless assault of interesting ...
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Sweet, delicious stand-alone wine that has all the benefits of Chardonnay without dryness. It is the only Moscato I've had so far that did not have a hint of bitterness or muskiness which is oft found with this grape variety. Also plays well with other flavours if you'd like to turn this into a summertime Sangria or add a dash of Schnapps (Blu...
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My admiration for Murrieta’s Well and their winemaker, Robbie Meyer, is no secret. I’m so glad that The Whip and The Spur are available at retail shops across the country, giving folks ample opportunity to experience these wines first-hand. The grape blends change every year to achieve maximum quality, and the brand’s many acolytes look forward ...
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Honeyed apple and peach, apricot, and sweet syrupy orange blossom on the nose. Effervescent and juicy on the palate, this one is for those with a sweet tooth. Clementine juice and pith full on the palate with a white blossom edge and a creamy finish.
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I am hoping to get some input on what Aussie wine the Snooth Community is seeing on the shelves [either retail or restaurants] in your local areas.US wine in Australia is still very much limited to the bigger wine companies egArgyle Pinot NoirStags LeapBerringerEtudeOccasionly the big guns from Napa will appear on the Auction Sites.I am always h...
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